Baked Eggs in Hash Brown Cups

Difficulty: Easy
Servings: 12
Nutritional Information per Serving: Calories 243, Total Fat 10g, Saturated Fat 3g, Cholesterol 372mg, Sodium 313mg, Carbs 23g, Fiber 2.5g, Protein 15g, Sugar 2g
Total Time: 1 hour 50 minutes
Active Prep Time: 15 minutes

Imagine waking up to the irresistible aroma of crispy hash brown nests cradling perfectly baked eggsa brunch showstopper that's surprisingly simple to make! These golden cups deliver crispy edges, creamy yolks, and savory satisfaction in every bite, perfect for feeding a crowd or meal-prepping your week.

Ingredients:

6 to 8 medium russet potatoes
Salt and freshly ground pepper
Nonstick cooking spray
24 large eggs

Instructions:

Preheat your oven to 400F for that perfect start.
Bake potatoes until tender, about 45 minutes to 1 hour. Cool, peel, grate, and season generously with salt and pepperyour crispy base is ready!
Crank the oven to 450F. Spray two 12-cup muffin tins generously. Pack 3-4 tablespoons grated potato into each cup, pressing into nests. Spritz again and bake 15-20 minutes until golden and crispwatch closely to avoid burning.
Cool nests slightly, drop oven to 400F. Crack one egg per nest, season lightly, and bake about 15 minutes until whites set and yolks jiggle invitingly. Serve hot and watch them disappear!